煉制品凍茂之可行性研究

Studies on the Texture Change during Frozen Storage for Minced Fish Product

周照仁(Chau-Jen Chow)

《臺灣水產學會刊》 11卷1期 (1984/06) Pp. 37-50

https://doi.org/10.29822/JFST.198406.0004

摘要

為探討市售煉製品在冷凍保藏時其組織的變化，以瞭解煉製品之冷凍保藏的可行性，因此自本省六大城市採樣，將製品分別予以冷藏與凍藏，再比較其品質的改變。
以5~10℃冷藏的煉製品，其彈性及折曲度在冷藏過程中無明顯變化，但因微生物造成的腐敗作用，製品在10~15天卽失去商品價値。
煉製品的凍結速度會影響凍藏後的品質。原料不同其製品凍藏兩個月後的結果也不一樣，花枝、旗魚、鮪魚、虱目魚、猪肉等原料之製品的耐凍性較佳，狗母魚、鯊魚原料之製品的耐凍性則較差，但各項製品中以日本產的一種蒲鉾在凍藏7天後，有海棉狀組織之現象。將市售煉製品凍藏6個月，結果顯示大部份製品仍具有商品之意義。
觀察煉製品在凍藏前後的組織切片，顯示網狀構造的改變可能與組織中冰晶的成長與機械損傷有關。

並列摘要

In order to understand the texture change of minced fish product during frozen storage, samples bought from various cities were chilled and frozen separately. The quality indexes, such as gel strength, folding test and appearance degradation were examined.
Being chilled at 5-10℃, the texture of minced fish product did not have obvious degradation. However, for the deteriorative reactions by microorganisms, the minced fish product lost its acceptance as the commercial product within 10-15 days.
Freezing conditions could affect the texture of minced fish product. The products made from different kinds of material yielded unequal results when stored at -20℃ for two months. The minced fish product made from squid, marlin, tuna, milk fish and pork, had good stability of quality during frozen storage, while products made from lizard fish and shark had slightly change on texture. One kind of products imported from Japan had obviously texture degradation after 7 day frozen storage and its tissue became sponge-like. Most of the products stored for 6 months still retained good texture and commercial value.
The tissue structure of initial unfrozen products and thawed products were observed with phase contrast microscope. The unfrozen products showed tiny dense holes in tissue, while thawed products had looser structure with many larger irregular holes in it. Causes of texture change of minced fish product might be the trans-location of water molecules from tissue and the mechanical damage by large ice crystals during frozen storage.